茶の湯 in サンフランシスコ ・ Japanese Tea Ceremony を San Franciscoで

表千家四方社中の茶の湯ブログ Japanese Tea Ceremony Blog for Shikata Shachu – Omotesenke


Leave a comment

四方棚・Yoho’udana

四方棚は天板と地板が四方形で二本柱があり、台子を半分にしたのが始まりとのことです。天板の方が地板より大きくなっています。大ぶりな桐木地で角 が直角なものは炉用の利休好みだそうですが、小ぶりのものは炉・風炉共用です。お稽古で頻繁に使うのは即中斎好み写しの溜塗爪紅小四方棚です。棚板に彫りこんである線は批目(へぎめ)です。

Yoho’udana has square top and bottom shelves with two columns.  It is said that it was originally created by reducing the size of a “da’isu” (a large shelf) in half.  The top shelf is larger than the bottom shelf.  The “Rikyu’s favorite” style is large and in unfinished paulownia wood with 90-degree corners.  Due to its size, it is used only with “ro,” but smaller versions are used with both “ro” and “furo.”  The type we often use in our lessons is a copy of the “Sokuchu’u-sa’i’s favorite” finished in lacquer (tame tsumakure nuri).  The finish is called “tame nuri” is a lacquer technique to apply clear lacquer over the base layer.  “Tsumakure” refers to the red accents (which literally means “red fingernails”).  Sokuchu’u-sa’i was the 13th grand master.  The lines carved into the shelf boards are called “hegime“.

濃茶・Ko’icha 

薄茶初飾り・Usucha Shokazari (Starting Mode)

薄茶器と水指が天板、地板それぞれの中央に置かれています。

An usuchaki and a mizusashi is placed in the center of the top shelf and the bottom shelf, respectively.

薄茶二飾り・Usucha Nikazari (Mode 2)

薄茶器に代わって柄杓と蓋置が天板に置かれます。

A hishaku and a futa’oki are displayed on the top shelf, instead of an usuchaki.

炉専用の四方棚は大ぶりです。桐木地なので「利休好み?」かと思いましたら、「利休好み」は角が直角。こちらのように角が丸いのは四代お家元逢源斎江岑のお好みだそうです。

A large version of yoho’udana like this is used only with “ro.”  This one is made of unfinished paulownia wood – and I wondered: Is this the “Rikyu‘s favorite”?  Not so.  The “Rikyu‘s favorite” has 90-degree corners.  This one has rounded corners – and is known as the favorite of Ho’ugen-sa’i Ko’ushin, the 4th Grand Master.

天板が大きいので柄杓がすっぽり飲み込まれそうですが、柄杓に柄の端が天板から少し出ていなければならない、と先生からうかがいました。

The top shelf is so large that it can swallow up the hishaku – but our teacher said the edge of the hishaku handle must be slightly off the shelf.

薄茶三飾り・Usucha Sankazari (Mode 3)

三飾りでは薄茶器も飾ります。柄杓と蓋置は総飾りと変わりませんね。

A usuchaki is also displayed in Mode 3.  The hishaku and futa’oki are placed just like in so’ukazari.

総飾り・So’ukazari

Originally posted May 7, 2014

Advertisements


Leave a comment

丸卓・Marujoku

桐木地の丸卓は利休好みなのだそうです。二本の柱が天板と地板の内側にあり、地板の裏には低い三つの足があります。利休が酒樽を使って棚にしたのが始まり、という一説もあるそうです。

Marujoku with unfinished paulownia wood is reportedly Rikyu’s favorite.  It has two columns between the top and bottom shelves, and the bottom has three feet.  There is a theory (among others) that Rikyu made his first marujoku with a sake barrel.

丸卓の底板三つ足ですが、炉・風炉と季節で向きが変わるとのことです。炉の季節は1つ足が手前になりますが、風炉の季節は風炉の1つ足が手前に来るので、変化をつける為丸卓は足2つを手前にするそうです。

Speaking of marujoku‘s three feet at the bottom, the direction changes depending on the season: ro and furo.  In the ro season, the single foot is facing the front, but in the furo season, the two feet come to the front to avoid doing the same thing with the furo, which has the single leg facing the front.

木地の丸卓の場合は柄杓の合を伏せて飾ります。

If marujoku is made of unfinished wood, hishaku is displayed with the cup facing down.

濃茶初飾り・Ko’icha Initial Mode

薄茶初飾り・Usucha Initial Mode

二飾り・Mode Two

総飾り・Full Display Mode

Originally posted April 29, 2015


Leave a comment

旅箪笥・Tabidansu

旅箪笥は炉の季節、特に三月・四月に使われます。秀吉の北条氏小田原征伐の際利休が使ったのがその始まりだそうです。桐木地は利休形ですが、その他に塗り物では惺斎好み、碌々斎好みなどがあります。

Tabidansu is used during the ro season – especially in April.  It is said that Rikyu first used it during Hideyoshi’s campaign against the Ho’ujo’u clan in Odawara.  Unfinished paulownia wood is the Rikyu style.  There are lacquered models that are preferred by Sei-sa’i or Rokuroku-sa’i.

下の棚板を抜いて畳に置く「芝点」の他に、上の棚板に重ねたり、棚板は動かさず水指を手前に三分の一位引いたりする点前もあります。飾り方も様々です。

There is a tema’e called “shibadate” (as you would outdoors on the ground), in which the lower shelf is pulled out and placed on the tatami.  The lower shelf can also be placed on top of the upper shelf.  Or it can stay put, in which case the mizusashi is pulled forward by about one third of its diameter.  There are a variety of ways to decorate the tabidansu as well.

【濃茶】 けんどん蓋はあらかじめ開けておき、水指を手前に引いてあります。

Ko’icha】 The lid of tabidansu is left open, and the mizusashi is  pulled forward.

【薄茶初飾り】 薄茶器と水指だけです。

Usucha Shokazari (Mode 1)】 Only usuchaki and mizusashi are displayed.

【二飾り】 上の棚板の切り込みに柄杓が掛けられ、蓋置きは柄杓の柄の下です。薄茶器は下の棚板中央です。

Nikazari (Mode 2)】 The hishaku is hanging from the cutout in the upper shelf, and the futa’oki is below the hishaku‘s handle.  The usuchaki is placed in the middle of the lower shelf.

【総飾り】 二重棚同様茶器と茶碗を右手でひとつずつ棚に置きつけます。

So’ukazari  (Full Mode)】 When the usuchaki and chawan are placed on the lower shelf, they are placed one at a time and with the right hand – just like niju’udana.

【割飾り】 手順は総飾りと同じですが、薄茶器が上の棚板、茶碗が下の棚板に置かれます。

Warikazari (Split Mode)】 The steps are the same as so’ukazari, but the usuchaki is placed on the top shelf, and the chawan on the lower shelf.

【茶碗・Chawan】 赤膚焼大塩昭山作・Askahada ware by Sho’uzan O’unishi

【水指・Mizusashi】 トーマス荒川(荒川陶器)・Thomas Arakawa (Arakawa Pottery)

Originally posted April 2, 2014